Showing posts with label Spaghetti. Show all posts
Showing posts with label Spaghetti. Show all posts

EASY GREEK SPAGHETTI BOLOGNESE

February 20, 2020
Greek Spaghetti Bolognese (Makaronia Me Kima), is that the definition of food. Very almost like the Italian Bolognese sauce, only with lots more spices and a thicker texture almost like that of chili.

Type Of Meat To Use for creating Bolognese Sauce

Most people make this sauce using only lean hamburger. Which is what the first recipe involves , and what I also prefer when making this sauce to place during a Moussaka. But what can make this sauce such a lot more flavorful, is that the addition of ground pork.

EASY GREEK SPAGHETTI BOLOGNESE
EASY GREEK SPAGHETTI BOLOGNESE

That’s because beef doesn’t contain enough fat, therefore, looses on flavor. Also, for an equivalent reason, it tends to finish up a touch dry to the taste. That’s also why in most Bolognese Sauce recipes you’ll see the addition of bacon or pancetta thereto.

So if you’re getting to make this sauce for adding on top of your pasta or to form Pastitsio, then definitely choose half hamburger & half ground pork. Pasta absorbs fat like hell and wishes it so as to not be dry.

EASY GREEK SPAGHETTI BOLOGNESE

INGREDIENTS :
  • 40 ml olive oil
  • 1 large onion minced
  • 2 large gralic cloves chopped
  • 650 grams / 1,7 lb lean ground beef or half ground beef & half ground pork
  • 60 ml sweet red wine
  • 1 small very ripe tomato chopped
  • 8-10 pieces of allspice
  • 6-7 pieces of cloves
  • 1 small stick of cinnamon
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 7 tablespoons tomato paste
  • 1 carrot peeled
  • 1 stick of celery without the leaves
  • kosher salt & ground pepper
  • 500 grams dried spaghetti

INSTRUCTIONS :
  1. Heat olive oil in a medium sized pot over high heat. Caramelize the onion and the garlic.
  2. Add the ground meat. Start breaking it apart with a wooden spoon. Add a bit of kosher salt (to help remove its juices).
  3. Add the cloves, allspice, the bay leaves, thyme, and cinnamon. Pour in the wine and stir until it evaporates.
  4. Once the meat has dried completely from its juices. Add the chopped tomato and tomato paste and stir for a minute or 2. OPTIONAL: At this point, you may add 1-2 tablespoons of flour to thicken the sauce.
  5. Cover with water and add the carrot and celery. Reduce heat to medium-low and simmer for about 1 hour and 30 minutes or until sauce is thick enough.
  6. Season with pepper and extra salt if needed.
  7. Cook pasta according to package instructions.
  8. Serve with plenty of sauce and grated cheese on top.

QUICK & EASY VEGETABLE SPAGHETTI

January 27, 2020
Vegetable Spaghetti may be a simple mixture of zucchini, mushrooms, spinach and tomatoes tossed along side pasta for a healthy pasta dish that tastes amazing and prepared in about 20 minutes! 

This garden vegetable spaghetti recipe should really be called, Lazy Pasta, because it’s perfect for those lazy days. It’s a wonderfully rustic and comfy dish which will be whipped up during a cinch!

QUICK & EASY VEGETABLE SPAGHETTI
QUICK & EASY VEGETABLE SPAGHETTI

I hope this quick and straightforward recipe are going to be inspiration for something easy you'll make on a weekly basis. These everyday meals are filling, nutritious and delicious!

Feel free to vary up the veggies using whatever appeals to you best – bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever must be spent within the fridge, be your guide!

QUICK & EASY VEGETABLE SPAGHETTI

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 – 3 garlic cloves, minced
  • mineral salt & cracked pepper to taste
  • 1 medium yellow squash, thinly sliced and cut in half
  • 1 can (28 oz.) diced tomatoes, with juices
  • 8 oz. mushrooms, sliced (I used baby bella)
  • 1 medium zucchini, thinly sliced and cut in half
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 handfuls of spinach, or baby greens of choice
  • 8 oz. pasta of choice (I used quinoa linguini pasta)
  • almond parmesan, to serve

INSTRUCTIONS :

  1. Pasta: Cook your pasta of choice according to package directions. Set aside.
  2. Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
  3. Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
  4. Serves 3
  5. Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.

SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE

December 11, 2019
This direction for alimentary paste with Skinny Tomato bechamel sauce may be a fail-safe alimentary paste dish that proves low fat doesn’t mean an absence of flavor.  

I Love tomato alimentary paste sauces! A number of my uncomparable favorites square measure my straightforward homespun spaghetti sauce, Mushroom spaghetti sauce, and alimentary paste Bolognese.  

SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE
SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE

This eater direction is that the good answer after you wish one thing fast and engaging on a busy dark.  Not solely that, however it’s a bechamel sauce with heaps less guilt!

I love cream sauces, however with they're full of calories and fats therefore the maximum amount as I’d prefer to create all of them the time, I tend to limit however typically I create them.

SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE

INGREDIENTS :

  • low-fat cooking spray
  • Salt and Pepper, to taste
  • a pinch of sugar, optional
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fat free half and half
  • 2 14 oz cans of crushed tomatoes
  • grated Parmesan or Romano cheese, to taste
  • fresh parsley, chopped
  • 1 pound spaghetti

INSTRUCTIONS :

  1. Start your pasta water and cook until just under-cooked.
  2. Meanwhile, heat a large saucepan coated in low- fat cooking spray and saute the onion until soft (about 5 minutes).
  3. Add the garlic and cook for about a minute more (being careful not to let it get too dark).
  4. Add the tomatoes, season with salt and pepper and cook, uncovered, over medium heat for about 10 minutes.
  5. Taste the sauce and if you need to cut down on acidity, add a pinch of sugar.
  6. Add the half and half and Parmesan cheese. Season to taste and cook on low heat another few minutes.
  7. Drain the pasta (reserving some of the pasta water)and add it to the pan with the sauce. Coat the pasta and add a little pasta sauce to loosen if need be.
  8. Serve hot once the pasta is desired softness.

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